2 c Butter or margarine
2 c Granulated sugar
2 c Packed brown sugar
4 Eggs
2 ts Vanilla extract
4 c Unbleached flour
5 c Rolled oats
1 ts Salt
2 ts Baking soda
2 ts Baking powder
3/4 c Chopped nuts
1 c Raisins; or up to 2 cups
Recipe by: _Make-A-Mix_ by Eliason, Harward & Westover Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside. In a large bowl, cream butter or margarine with the granulated and brown su= gars until smooth. Beat in vanilla extract and eggs until light and fluffy= =2E In a medium bowl, combine flour, oats, salt and baking soda and baking= powder. Stir flour mixture into egg and butter mixture; blend well. Stir= in raisins and nuts until distributed evenly. Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W= rap rolls in waxed paper. Place the rolls in a rectangular freezer contain= er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap = well in a piece of heavy duty aluminum foil. Label with date and contents.= Store in freezer. Use within 6 months. = To prepare cookies: Slightly thaw one roll of oatmeal cookie dough. Prehe= at oven to 350=B0. Cut the dough into 1/4″ thick slices. Arrange cut piec= es on lightly greased cookie sheets, placing about 1″ apart. Bake for abo= ut 10-12 minutes, or until the centers are slightly set and the edges are l= ightly browned. Remove from oven; cool for 2 minutes on the baking sheet b= efore removing to wire racks to cool completely. Makes about 3 dozen cooki= es. Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies. —–